Our Grapes

Aleatico

Aromatic, floral, and deeply Mediterranean.

Aleatico belongs to the family of muscat-scented grapes and is now considered to have ancient Tuscan roots. Historically used for sweet, passito-style wines, it is particularly associated with the island of Elba and parts of the Maremma. Highly perfumed and expressive, Aleatico is prized for its intense aroma and is sometimes used in small quantities to bring fragrance to red and rosé wines.

Alicante

Sun-loving red, known elsewhere as Grenache or Cannonau.

Known in Maremma as Tinto di Spagna, Alicante is the local name for Grenache, one of the most widely planted red grapes in the world. It likely arrived in Tuscany during the Spanish presence in the 16th century and has since become an important component of many Maremman reds. At Ranchelle, Alicante contributes warmth, generous fruit, and structure to both red and rosé wines.

Buonamico

An old Tuscan red with rustic charm and deep roots.

Buonamico (also known by many local names such as Giacomino or Uva Rosa) is one of the oldest documented Tuscan varieties. Once widely planted in the hills around Pisa and other areas, it is now rarely seen but still appears in old Maremman vineyards. Naturally generous and productive, Buonamico offers colour, fruit, and a link to a very ancient viticultural past.

Ciliegiolo

The emblematic red grape of the Maremma.

Ciliegiolo is a black grape that has always accompanied Sangiovese in many Tuscan vineyards and blends. Now recognised as a close relative (and likely descendant) of Sangiovese, it softens and rounds out more structured wines. In Maremma, it is appreciated for its juicy cherry fruit, supple tannins, and its ability to bring both charm and depth to reds and rosés.

Mammolo

Elegant, aromatic red with a long Tuscan history.

Mammolo has been present in Tuscany for centuries and is an important part of the traditional blends of wines like Vino Nobile di Montepulciano. Appreciated for its delicate floral and spicy aromas rather than deep colour, it brings perfume and finesse to red wines. In Corsica it is known as Sciaccarello, confirming its wider Mediterranean identity. At Ranchelle, Mammolo adds aromatic lift and gentle structure.

Nocchianello

A rare local white, almost extinct outside Pitigliano.

Nocchianello survives today only in small collections and old vineyards in the Pitigliano area, with several local biotypes. Not registered in the national catalogue, it remains an almost “hidden” variety with a likely Tuscan origin and a close genetic link to Mammolo. Its compact, small bunches and good resistance to rot make it well-suited to natural viticulture, contributing texture and character to white blends like Roccolina.

Procanico

A local form of Trebbiano Toscano, once the backbone of many whites.

Procanico is a traditional biotype of Trebbiano Toscano, historically central to white wines from Maremma, northern Lazio, and Umbria, such as Bianco di Pitigliano, Orvieto, and Frascati. Compared to more productive modern clones, Procanico tends to give lower yields, better concentration, and more personality. In our vineyards, it brings acidity, tension, and longevity to the blends.

Verdello

A rare white today in Tuscany, related to Verdicchio.

Verdello is now more common in Umbria than in Tuscany and shares a genetic identity with Verdicchio and Trebbiano di Soave. These are considered different biotypes of the same ancient family. Verdello typically produces wines with good acidity, a subtle herbal note, and a clean, persistent finish. In Ranchelle’s blends, it supports freshness and structure, helping the wines age gracefully.